Soundspicy

Sunday, January 23, 2011

Parotta, layered flat bread of Southern India which is relished with Kurma. Its different from Paratha served in north-India which is made from Wheat. Parottas are made from Maida/All-purpose flour, by mixing and beating the ingredients together to make it soft and rolling it to form thin layers.

Makes: 8 Serves: 4

Ingredients:

Maida - 4 cups

Egg - 1 (optional)

Sugar - 1 tsp

Water

Oil

Salt

Method:

Mix Maida, egg, sugar, required water and salt

Knead it to a smooth dough and beat dough with hands for 15 mins

Divide it into equal size balls, roll it smooth with hands and apply oil on it

Cover it and allow it to set for 3 to 4 hrs to make soft parotta

Roll the dough as thin as you can to round shape

Stretch it thin with your hands without tearing it

Start folding it like a paper fan and stretch it vertically

Roll it spirally from one end and seal the other end

Apply oil if needed and roll spiral shaped dough to 6 inch diameter

Repeat it for remaining dough

Heat flat pan or tawa and cook the parotta for a min, flip it and cook other side

Slightly tap parotta with both hands to get fluffy parotta with layers